Introduction to Bread

January 9 - 11, 2007 (4pm - 9pm)
$495

Sebastien Thieffine

What could be better than serving a steamy, fresh out of the oven loaf of bread.  Chef Sebastien Thieffine, from The French Pastry School, will teach you to do just that.  In this class you will learn how to make a variety of breads from the classic french baguette to the rustic farmer’s bread.  Throughout the three days you will learn the different phases of bread; from mixing the ingredients to proofing to baking.  Once you have perfected the techniques of classic french bread you will move on to whole wheat bread with an oatmeal crust along with a whole grain sourdough.  Chef Thieffine will teach you the fundamentals of bread that you can then bring into your own kitchen. 

Chef Sebastien Thieffine, pastry chef/instructor at The French Pastry School is devoted to the pastry arts, and is known as curious and dedicated.  Thieffine has appeared on numerous local and national publications and also on The Food Network’s “Follow that Food” and most recently won the bronze medal and the best pastry degustation at the 2004 National Bread & Pastry Team Championship. 

 

 

 

 

Denotes classes suited not only for the professional, but for the food enthusiast.

 

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